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Candy Corn Cupcakes Recipe

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These Candy Corn Cupcakes are a festive and colorful treat perfect for Halloween or fall celebrations. Featuring a moist white cake base divided into vibrant yellow and orange layers, topped with a creamy marshmallow frosting and garnished with candy corn, they combine classic flavors and a fun presentation that kids and adults alike will enjoy.

Ingredients

Units Scale

For Cupcakes

  • 1 16.5-oz box white cake mix
  • 3 large eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 Tbsp yellow food coloring
  • 1 Tbsp orange food coloring
  • Candy corn, for topping

For Creamy Marshmallow Frosting

  • 1 8-oz package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 tsp pure vanilla extract
  • 1 7-oz container marshmallow crème
  • 1 8-oz container frozen whipped topping, thawed

Instructions

  1. Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners and set them aside to prepare the batter.
  2. Mix Cake Batter: In a large bowl, use an electric mixer on medium speed to beat together the white cake mix, eggs, water, vegetable oil, and vanilla extract for 1 minute. Increase the speed to high and continue beating for 2 more minutes until smooth.
  3. Create Colored Batters: Divide the batter evenly into two separate bowls. Mix yellow food coloring into one bowl and orange food coloring into the other, stirring until fully combined and vibrant.
  4. Fill Muffin Cups: Evenly spoon the yellow batter into each muffin cup, then gently layer the orange batter on top of the yellow in each cup to create a two-tone effect.
  5. Bake Cupcakes: Place the pans in the oven and bake for 18 to 22 minutes, or until a wooden pick inserted into the center of a cupcake comes out clean. Remove the pans from the oven and let the cupcakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  6. Make Creamy Marshmallow Frosting: In a large bowl, beat the softened cream cheese on medium speed for about 3 minutes until smooth and creamy. Add the confectioners’ sugar and vanilla extract, then beat to combine. Stir in the marshmallow crème and beat for around 2 minutes until creamy. Finally, fold in the thawed whipped topping and beat until just combined.
  7. Frost Cupcakes and Garnish: Transfer the frosting into a pastry bag fitted with a large round tip. Pipe the frosting onto the cooled cupcakes generously. Top each with candy corn pieces for decoration.
  8. Store Properly: Store the frosted cupcakes covered in the refrigerator for up to 3 days. Before serving refrigerated cupcakes, let them warm at room temperature for about 30 minutes if needed for the best texture and flavor.

Notes

  • Ensure cream cheese is fully softened before making the frosting to avoid lumps.
  • Use gel food coloring for more vibrant colors without thinning the batter.
  • Be careful not to overfill the muffin cups to prevent batter overflow during baking.
  • You can substitute frozen whipped topping with homemade whipped cream if preferred.
  • If cupcakes are refrigerated before frosting, allow them to come to room temperature to achieve the best frosting adherence.
  • Candy corn decoration is optional but adds a festive touch great for Halloween.

Find it online: https://yummelle.com/candy-corn-cupcakes-recipe/